Sacks Research Lab – Flavor, Food, Chemistry

April 24, 2015
by gls9
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Patricia Howe has two publications accepted to Am J En Vit

Pat has two articles in press for the August issue of AJEV,

one with Jussara Coelho (visiting scientist) on headspace SO2 measurements, http://www.ajevonline.org/content/early/2015/04/15/ajev.2015.14125.abstract

and the other with Sue Ebeler (UC Davis) evaluating interlaboratory proficiency in common wine analyses. http://www.ajevonline.org/content/early/2015/04/15/ajev.2015.14119.abstract

And, her thesis was approved by her PhD committee, so she’s on track to graduate in May. Not to mention an abstract accepted to the 2015 ASEV conference on why standard SO2 measurements don’t predict wine stability very well. Congratulations Pat!
Gavin

February 16, 2015
by gls9
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Kwasniewski paper on sulfur residues wins 2015 Best Paper Award in AJEV!

A paper on sulfur residue persistence by former PhD student Misha Kwasniewski, Gavin Sacks, and Wayne Wilcox (Plant Pathology, Cornell) was selected as the 2015 Best Viticulture Paper in the American Journal of Enology & Viticulture. The award ceremony will be held at the June 2015 ASEV Meeting in Potland, OR.

http://www.asev.org/best-paper-awards

 

November 10, 2014
by gls9
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Madeleine Bee, Food Science Scholar ’14, and Lindsay Springer, PhD candidates, selected as Finalists for ACS-AGFD Undergraduate and Graduate Symposia

News just in that Madeleine Bee, chem major at American University and Cornell FS Summer Scholar this past summer, was selected as one of the finalists for the ACS Ag Food Division Undergrad Symposium in Spring 2015 in Denver. Madeleine worked with Pat Howe on new, inexpensive ways to measure volatile acids in wineries. Well done Madeleine!

And, Lindsay Springer (PhD candidate) has also been selected as Finalist, for the Graduate Student Symposium

September 22, 2014
by gls9
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New publication accepted to Am J En Vit on sulfur residue persistence in vineyards and grape processing (Kwasniewski, et al 2014)

From Misha Kwasniewski’s PhD research . . . he uses a newly developed method to track the fate elemental S sprays on grapes during ripening, and during pre-fermentation processes. its well known that too much elemental S on grapes results in more H2S during fermentation. What Misha shows, in a nutshell, is that harvesting within a month of the last spray day date is risky for reds, but for whites good must clarification will solve most problems

http://www.ajevonline.org/content/early/2014/08/13/ajev.2014.14027.abstract?sid=cbe0f7c4-b745-4dfd-84c7-944cc652a2e8

 

 

July 31, 2014
by gls9
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Jill Jastrzembski selected for Northeast Sustainable Agriculture Research and Education (NE-SARE) Graduate Student Award

Jill’s proposal to NE-SARE, entitled “Defining sulfur spray recommendations based upon the re-emergence of hydrogen sulfide off aromas in wine post-bottling” was recommended for funding. Congratulations!

If all goes well, in another year, growers and winemakers will have a better handle on how much elemental sulfur on grapes is really too much.

July 31, 2014
by gls9
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Farewell to Christine Hansen (MS) and Megan Damen (MPS)

On 7/28/2014, Christine Hansen successfully defended her MS thesis on sulfurous off-aroma emergence in flavored wines. Christine will be starting a job as a Sensory Scientist with E&J Gallo (Modesto, CA) in August

Megan Damen submitted her final report on her MPS project, and has completed her degree. She has accepted a job with Diageo (Norwalk, CT) to work on flavored spirits.

Congratulations, Christine and Megan!

July 31, 2014
by gls9
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New publication accepted on tannin extractability (Springer and Sacks, J Ag Food Chem, 2014)

“Protein-Precipitable Tannin in Wines from Vitis vinifera and Interspecific Hybrid Grapes (Vitis ssp.): Differences in Concentration, Extractability, and Cell Wall Binding”. http://pubs.acs.org/doi/abs/10.1021/jf5023274

This was the work for which Lindsay received Best Oral Enology Presentation at the ASEV and ASEV-ES conferences in 2013.

Key finding: tannins are much lower in wines produced from hybrid grapes as compared to vinifera, and this appears to be related to both lower skin tannin and lower tannin extractability. The latter appears to be related to grape protein content.

June 26, 2014
by gls9
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New publication on relative contribution of sugar metabolism to fermentation volatiles in J Ag Food Chem

Collaborative project with Mark Nisbet in Anna Katharine Mansfield’s group, and Tom Brenna’s group in Nutrition Sciences

http://pubs.acs.org/doi/abs/10.1021/jf500947x

The punch-lines

  • GC-C-IRMS can be used for tracking low levels of 13C labeled tracers during fermentations
  • The major fermentation volatiles (fusel alcohols, esters, fatty acids) are almost entirely formed from hexoses. In the case of fusel alcohols, there is only a minor contribution from amino acid degradation. The one exception is hexanol.

 

 

 

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